My grandmother was from London, and I grew up eating loads of her homemade scones. So many, in fact, I may be part scone. But they were that good.

Sadly, I never got her recipe before she died. Death of loved ones is like that, you often don’t prepare (by say, collecting treasured recipes or writing down stories) because you refuse to admit they’ll leave you one day. Or, this was my story at least.

Nevertheless, it wouldn’t have mattered anyways since her scones were FULL of the things at least someone in my family cannot have. One is allergic to eggs, another to dairy, some of us to gluten, and one is on the SCD.

So, with my grandma’s scones in mind, I wanted to create a lovely scone recipe that had the same richness, moisture, and crumbly texture but without the (sadly delicious) allergens. If you’re in the same boat, looking for a dense little treat to hold you over, give these scones a whirl!

Important Baking Considerations

Cooking allergy-friends foods takes some skill, and science. For baking with coconut flour without egg, per this recipe, consider the following:

• Keep the coconut milk full fat to help retain moisture! It’s the secret to cooking with coconut flour without eggs. Otherwise, the scones can more easily fall apart.

• If you’re looking for more hold in order to take these scones packed for lunch, try mashing in an extra-ripe banana. It will impart a little banana flavor, but will also help hold the scones together for better travel.